Bonjour and welcome to Canada! We will be spending one week in Canada making dishes that are not only popular in Canada, but more specifically Québec, Canada. Québec is one of thirteen providences/territories that make up Canada and the first to be founded by French settlers. The forests found here make up 20% of the country. Additionally 75% of the world’s maple syrup is made in this providence. Although my ancestry results were not too surprising, I was surprised I was not more French! My dad’s side of the family hails from Québec (going back a several generations) so in order to start off the week right I will be making my very own grandmother’s tourtière pie.
With the help of my dad I was able to get her recipe which has been passed down in her family. I have had this savory pie several times before and I was very excited to make her recipe (minus the crust, sorry guys). I plan on saving my dad a piece so he can let me know if I did her recipe justice.
Tourtière, a meat pie that is often made around the holidays, can date back to the early 1600s. Québécois settlers first made this pie on special occasions such as holidays and would fill the pie with game meat such as moose, pheasant, or rabbit. The name tourtière is thought to have either come from the name of a pie pan which a meat pie is baked in or the French word tourte which is similar to a pigeon. The exact origin and how it got its’ name is often debated, but what we know for sure is it is well loved by it’s Québécois people -including myself!
The aroma of spices filled the kitchen while the meat and onions simmered. It does take about 2 hours to complete, but it does not need your attention most of the time. It is good to check in and stir the meat to avoid sticking and break up clumps. I feel tourtière is one of those foods that tastes how it smells. You know it will have a mild warmth from the spices and savory rich flavor from the meat and potatoes! This was Ian’s first time having the pie and it is safe to say he is a fan! He rated it 7.5/10 while I rated it a little higher at 8.5/10- I’m partial! The recipe can be found at the bottom of the post, I hope you enjoy it as much as we did! Coming up next is a traditional soup that helped many farmers and settlers through the harsh Canadian winters. Stay tuned 🐷
AuthorPaigeThis is my Mémé's recipe that she has been making all her life. Around the holidays she often will make anywhere from 6-10 pies to give out to family members. I added a little twist to her recipe by adding some cinnamon and nutmeg to season the meat. I also always have an egg wash for my crust, but this is optional. I hope you enjoy this traditional Canadian pie!
1. Combine ground meat, onion, and salt and pepper in large pot to cook. Add 1/2-1 cup of water to prevent sticking. Add ground cloves and allow to cook covered for one hour stirring occasionally at a medium-low heat.
2. Preheat oven to 400 degrees. Cook potatoes and mash while your meat is finishing up. Mix in well with meat mixture and fill your pie crusts.
3. Brush egg wash on top of your pie, cut a few slits for ventilation, and place in oven. Bake for 45 minutes or until crusts are golden brown. Enjoy by itself or with a side salad or cooked vegetables. You'll be saying "délicieuse" by the time your plate is cleared!
Ingredients
Directions
1. Combine ground meat, onion, and salt and pepper in large pot to cook. Add 1/2-1 cup of water to prevent sticking. Add ground cloves and allow to cook covered for one hour stirring occasionally at a medium-low heat.
2. Preheat oven to 400 degrees. Cook potatoes and mash while your meat is finishing up. Mix in well with meat mixture and fill your pie crusts.
3. Brush egg wash on top of your pie, cut a few slits for ventilation, and place in oven. Bake for 45 minutes or until crusts are golden brown. Enjoy by itself or with a side salad or cooked vegetables. You'll be saying "délicieuse" by the time your plate is cleared!